Vegan Fish & Chips
- 1 tin Nature's Charm Banana Blossom
- 44 g plain flour
- 1/4 teaspoon dill (the powdered herb)
- 1/4-1/2 sheet nori seaweed torn into small pieces (or sub 1/2-1 tablespoon nori flakes)
- Salt to taste
- Black pepper pinch (optional)
- 60 ml plant based milk (the thicker the better) we have used Minor Figures Oat Milk & almond
- Oil 1-5 sprays per 'fish'
Drain the banana blossom and check how many 'fish' you have. Gently unfold them if necessary, then squeeze out all of the liquid.
Put half of the flour on a plate, add the dill, nori, salt and pepper if using.
Put the remaining flour in a bowl and add the milk, mix well until you have a smooth batter.
Get your pan ready and spray with oil. Set up your workstation so you have the blossom, the flour, the batter, then the pan. Heat the pan until very hot.
Roll the banana blossom in the flour mix until it is totally coated. Try and get a bit of flour / nori between the folds of the flower. Lightly shake off the excess then dip in the batter coating the banana blossom completely. Place in the pan.
Repeat with the remaining blossoms when you have space in the pan (I cooked 2 at a time). After a couple of minutes cooking, turn the banana blossom over so it can cook on the other side (you might find you need to cook 3 or 4 sides). Remove from the pan and place on a baking tray. Finish cooking in the oven. Use a medium heat and cook until browned to your liking (this depends on how long you cooked it in the pan, how much oil you used and personal preference)! I cooked mine for about 10 minutes (while I got the rest of my meal ready).
Serve with your favourite kind of fries and enjoy!
If you can resist eating them all at once, they do store in the fridge for a couple of days!